How to cook pappardelle with chicken livers, a recipe including champignon mushrooms among the necessary ingredients, which can be made in about forty minutes.
Ingredients for 4 people
- 500 g of pappardelle
- 500 g chicken livers
- 300 g of champignon mushrooms
- 2 small red chillies
- 8 large sage leaves
- 1 untreated orange
- 1 teaspoon of sugar
- 140 ml of olive oil
- 2 cloves of garlic
- salt
Recommended readings- Baked penne timbale with meat sauce
- Spaghetti with mixed meat sauce
- Timbale of rice and minced meat
- Pasta with bacon in white
- Zite Roman-style pasta with cooked ham
- 20 basil leaves
- 1 tablespoon of balsamic vinegar
Time of realization
About 40 minutes including cooking time
Preparation
1) Start by cutting the chicken livers, reducing them to morsels.
2) Clean up the mushrooms and cut them into quarters.
3) Cut the peppers in half, remove the seeds and chop them.
4) Wash the sage leaves, dry them and cut them into thin strips.
5) After finely scraping the orange zest, cut it into thin strips.
6) Melt the sugar over medium heat, waiting for it to take on a golden brown color, then briefly sauté the orange zest.
7) Add the peppers, half of the olive oil, the sage, the crushed garlic and the salt to the peel, then mix carefully.
8) Brown the champignon mushrooms in 4 tablespoons of olive oil, for about a minute on high heat, then salt and mix with the mixture of oil and orange zest.
9) After washing the basil, dry it and break up its leaves, putting some aside.
10) In plenty of boiling salted water, cook the pappardelle according to the cooking time indicated on the package, making sure they remain al dente, then drain and drain them.
11) Roast the livers in the remaining olive oil, for two minutes with high heat, then salt and sprinkle with balsamic vinegar.
12) Now pour the champignon mixture, chicken livers and basil over the hot pasta, then adjust the salt if necessary, then garnish with the remaining basil.
